Mushrooms & Chicken Livers
A savory dish combining tender chicken livers with earthy mushrooms and a creamy, flavorful sauce. The addition of green onions, soy, and chili sauce creates a rich, slightly spicy profile that pairs perfectly with rice or toast, making it an ideal comforting meal for poultry and mushroom lovers.
Ingredients
Instructions
- Cook the chicken livers, covered in butter until almost tender, about 10 minutes.
- Add the sliced mushrooms and chopped green onions, cook until the onions and livers are tender.
- Combine the sour cream, soy sauce, and chili sauce, then add to the livers and mushroom mixture.
- Heat and stir just until the sauce is hot. Serve over rice or hot buttered toast.
Tips & Substitutions
For best results, use fresh mushrooms for a richer flavor, but canned mushrooms work well for convenience. If you prefer a lighter dish, consider using olive oil instead of butter. For a different kick, you can substitute the chili sauce with sriracha or your favorite hot sauce. If you want to add more texture, try incorporating some sautéed bell peppers or spinach into the mix.
Serving Suggestions
This dish is delightful served over fluffy rice or hot buttered toast, making it a comforting meal. For a complete meal, consider pairing it with a light salad or steamed vegetables for added freshness. It also pairs beautifully with Mrs. Royal'S Chicken Spaghetti for a hearty spread or can be served alongside some crusty Herbed Cheese And Onion Bread for a satisfying dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, stirring occasionally to prevent sticking. Alternatively, you can microwave it in short intervals, stirring in between, until heated through. Avoid overheating to maintain the texture of the chicken livers and mushrooms.
Nutrition & Diet Analysis (per serving)
Each serving of Mushrooms & Chicken Livers contains roughly 71 calories, with 4g protein, 12g carbohydrates, and 2g fat. It is an excellent source of vitamin C (54% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 2090mg per serving (91% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken livers for this recipe?
Yes, frozen chicken livers can be used, but make sure to fully thaw them before cooking. It’s best to thaw them overnight in the refrigerator for even cooking. Just be aware that frozen livers may release more moisture, so you might need to cook them a bit longer to achieve the right texture.
What can I substitute for sour cream?
If you don’t have sour cream on hand, Greek yogurt is a great substitute, providing a similar tangy flavor and creamy texture. You can also use cream cheese, thinned out with a little milk or water, or even a dairy-free yogurt for a non-dairy option while keeping the dish creamy.
How can I make this dish spicier?
To increase the heat, you can add more chili sauce or a dash of cayenne pepper to the mixture. Incorporating diced jalapeños or crushed red pepper flakes into the sautéed vegetables will also elevate the spice level. Just remember to adjust the amount according to your heat preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).